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Roasting Peppers and
Chilies
When shopping for peppers to roast, pick
those without too many lobes or indentations which makes them tricky to peel.
Brush them with olive oil. This carries the heat into crevices, helping the
skin to blister more evenly. Roast the peppers whole under a broiler or on
the stovetop, or grill, turning occasionally until the skins blister and
char all over.
Place in a bowl, cover with a lid, and let steam to loosen the skins. Working
over the bowl to catch any juices, peel off the skins. Seed the peppers,
then tear into long strips and place in a clean bowl. Pour the juices left
in the steaming bowl over the peppers and refrigerate for up to several days.
Adding a little vinegar and olive oil extends their shelf life by several
days. You can use the pepper juices in vinaigrettes, soups, stews, even tuna
and chicken salads.
If you like a smoky flavor, leave some of the charred skin on the peppers;
or for a very smoky flavor, don't peel them at all. In this case, it's important
that the peppers not be blackened but charred a deep brown.
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